SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
- Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
SPINACH FRITTERS
Steps:
- Trim stems from spinach and wash. Steam spinach in a large pot until wilted. Cool, and chop with a knife.Drain chopped spinach well. in a large mixing bowl, combine chopped spinach, eggs and breadcrumbs, use enough breadcrumbs so it will form into patties. Form the patties with your hands, and fry in the oil at a medium heat, turning as necessary until golden brown. Drain on paper towels,sprinkle lightly with salt if desired, serve hot with a dollop of sour cream and a sprinkle of grated cheese.
SPINACH-AND-DATE FRITTERS
Provided by Christine Muhlke
Categories appetizer
Time 40m
Yield Makes 24 fritters
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add the spinach. Cook until thoroughly wilted, then drain well in a colander and cool.
- Squeeze out as much water as possible and transfer spinach to a cutting board. Using the back of a large knife, pound the spinach repeatedly to break down the fibers in the stalks and leaves. When the spinach has a mashed appearance, chop coarsely. Transfer to a large bowl. Add the eggs and mix well. Stir in the salt, pepper, ginger and cinnamon.
- Using a food processor, or by hand, finely chop the dates and currants. Add to the spinach mixture and stir until blended. Mix in * cup bread crumbs and allow to sit for 2 to 3 minutes. The mixture should be thick enough to shape into balls about 1 1/4 inches in diameter. If necessary, add more bread crumbs to obtain the right consistency. Make 24 balls.
- Place a wide, deep pan over medium heat and add enough oil to come about 1 1/2 inches up the side of the pan. Meanwhile, in a small bowl, make a batter by mixing together the flour and beer, stirring until very smooth.
- When the oil is shimmering, dip a spinach ball in the batter, allowing any excess to drip off. Place the ball in the oil. It should begin to fry immediately, turning light golden brown in 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining balls and batter, adjusting heat as necessary. Dust with confectioners' sugar and serve hot.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 5 grams, TransFat 0 grams
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